• 1 pound asparagus, trimmed and cut into 1 inch pieces
  • 8 ounces mushrooms, quartered or sliced
  • 1 tablespoon oil
  • salt and pepper to taste
  • 4 strips bacon (optional)
  • 8 ounces chicken breast, pounded thin
  • salt and pepper to taste
  • 6 cups baby spinach
  • 1/4 cup balsamic vinaigrette
  • 1 large ripe avocado, sliced
  • 1/4 cup goat cheese, crumbled


  1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
  2. Meanwhile, cook the bacon and set aside on paper towels to drain before crumbling.
  3. Season the chicken with salt and pepper to taste, heat the grill (or a pan) to medium-high heat, brush with oil and cook the chicken until cooked through and golden brown, about 3-5 minutes per side, before letting rest for 5 minutes and slicing.
  4. Assemble the salad, toss in the dressing and enjoy!